Breakfast Smoothie For Two

Our new massage therapist introduced us to the concept of taking raw fruits and vegetables first thing in the morning. While she was actually telling us about juicing, Mike and I decided that we would rather go with blending (aka smoothies). Juicing reduces the fruits and vegetables into liquid form, hastening absorption by the digestive system; blending chops and grinds the whole food, letting you consume the beneficial fiber of the fruits and vegetables.

After I did more research on the benefits and process of juicing and blending, I became more convinced that I prefer smoothies over juice. Besides, juicers are costly and harder to clean compared to blenders.

Our therapist suggested only three ingredients for the breakfast mix: carrots, cucumbers, and beets. She said that by taking these, first thing in the morning, we will not only become healthier but also feel better.

Because my research opened my eyes to this healthy sipping of plant nutrients, I thought: why not add what we’ve always known to be nutritious too, like celery, lettuce, spinach, ginger, and parsley? To neutralize the earthy taste of the beet root, I added strawberries, grapes, and banana. Nuts would be a great source of protein, so I threw in some chopped almonds. Then I read about the omega-3 and antioxidant properties of flaxseed, so I ground some and added that to our mix.

Sometimes I would vary the combination – oranges instead of strawberries, apple instead of banana. Sometimes the liquid would be no-sugar grape or apple juice, sometimes plain water. Most times I would add an infusion that we drink throughout the day: filtered water with slices of lemon, cucumber, and ginger (this one I learned from a friend who has been taking the infusion to keep her weight down).

Every morning, for the past 35 days, Mike and I have been having this smoothie for our first breakfast. To make the mixture refreshingly cool, I sometimes use frozen carrots, grapes, and strawberries, then throw in a couple of ice cubes. Some folks suggest frozen bananas or mixed berries.

So far, Mike and I appreciate the sipping of raw fruits and vegetables in the morning. It gives us a nice kickstart to our day. And with it, we’re already assured of ingesting at least two of the required number of servings per day. That’s certainly better than the “whenever” we were used to.

Here’s a quick list of what I include in one tall mug of our breakfast smoothie:

• 5-7 sticks baby carrots (could be frozen)
• 3-4 slices cucumber
• 2 medium stalks celery
• 2 thin slices ginger (more than that and the ginger taste dominates)
• 1 thin slice beet root (makes the smoothie red)
• 1 grab-full mixed greens (spinach, chard, lettuce, arugula, frisee, radicchio)
• 1 small bunch parsley
• 1 medium to large strawberry
• 5-7 medium grapes (frozen is cool)
• ½ ripe banana
• 1 tablespoon crushed almonds
• 1 tablespoon ground flaxseed
• Ice cubes after blending

Other ingredients to try soon:

• kale
• broccoli
• romaine
• cantaloupe
• mango
• avocado
• walnuts
• cashews
• chia seeds
• blueberries
• raspberries
• blackberries

Why don't you try it? Then tell me how it goes.

Kitchen Tip: Store Salad Greens For Weeks

Those packages of pre-cut salad greens at the supermarket are pricey because you pay for the processing and the packaging. If you buy the greens in their original harvested form, at the farmer’s market or local grocery store, you will not only get the freshest veggies (next to harvesting from your own backyard) but also save some pocket money.

The challenge is how to keep the greens fresh in the refrigerator for the length of time it takes you to consume all of it. It’s not really a challenge because all you need are plastic bins, paper towels, and a propping device. 

I found the ideal plastic storage bins at a home improvement store. They serve the purpose because they are long enough to fit a whole romaine head and deep enough to fit an average green lettuce head.

Before I store the greens, I pluck out the compromised (bruised) leaves and rinse the heads to remove whatever sand and dirt are stuck in there. If the leaves are a bit limp, I soak the whole thing in water for about half an hour to revive them. Then, a gentle shake to remove the excess water and they’re ready for the bins.

Because contact with too much moisture promotes leaf decay, and the bottom of the bin is where the excess water gathers, I address that concern two ways: I put a double layer of paper towels to absorb the excess moisture in the bin, and I install a propping device over the paper towels to hold the greens away from the wet towels. For my romaine and greenleaf lettuce, I used a plastic packaging tray.

That plastic tray was originally the packaging tray of quail eggs that we bought at an oriental store. It was just what I had on hand; I could’ve used a stack of plastic spoons or a few sauce containers. I actually used several water bottle caps for my iceberg lettuce bin (I’m the Recycle-Repurpose Queen!).

The point is to slightly lift the greens from the bottom of the container to allow air circulation and minimal contact with a wet surface.

The bins are not air-tight (veggies need to breathe too) but they seal well enough to keep the greens from drying out in the fridge. Keeping them in their own containers also ensures they don’t get poisoned by the ethylene gas from certain fruits we also keep in the fridge.

But here’s my biggest reminder: make sure your refrigerator temperature is set no higher than 40 degrees F (4.4 degrees C); the wrong temperature will hasten spoilage.

Another tip: make sure the bottoms of the lettuce heads are facing the back of the fridge. Reason: it’s colder near the back wall of the fridge; leaf tips could freeze. 

Cabbage shoot - Part 3

Another follow-up on my "Cabbage Shoot" and "Cabbage Shoot - Part 2" posts.

Someone (Rej) suggested that I plant the cabbage shoot in soil. Well, a few days ago, I noticed that the bright yellow plant sitting in my crisper drawer had started to wither because the mother wedge had almost totally dried up. No more nutrients to sustain the shoot!

So, I pulled out an old pot and planted my new plant in the soil. I sheltered it under the plants just outside our patio so it won't get shocked by the light, the Florida heat, and the general outside world.

It's been a week and here's how she looks today:







Notice how green the leaves are! And there seems to be a flower blooming! I'll continue to monitor our little cabbage darling for as long as I can. Until next time.

Cabbage shoot - Part 2

I talked about how I discovered that a cabbage had grown in my refrigerator crisper.

Well, I didn't want to throw the thing away, so I shoved it back in one of the crisper drawers. I didn't put it in a plastic bag anymore. This morning, something yellow caught my eye... in the crisper drawer where I left the cabbage. Look what I found!



How totally fascinating is that?! The shoot had grown tall (trying to reach for light) and remained light yellow (should I have opened the fridge door more often?). The wedge continued to wither as it fed the shoot.

And look at this close-up!



Wonders never cease.

Cabbage shoot

Every now and then I discover a science project in my refrigerator.

Some would be familiar, like a kaleidoscope of molds on old cheese, or a cucumber that has disintegrated into a soft mush in its original grocery produce plastic bag.

Some would be just plain black -- an unknown substance that had evolved from a leftover long forgotten in its airtight plastic container pushed back deep into the lowest shelf of the fridge also known as the FBH or Fridge Black Hole.

Some would be a wonderful surprise. Like this one:



This is a cabbage wedge that I had forgotten I still had. It was in a plastic bag in my vegetable crisper. When I pulled it out a couple of days ago (of course, while muttering the usual, "What the heck is this?!), it had this beautiful shoot coming out of the center part. Oooh, wow!

I've had other vegetables grow in my crisper by accident, like potatoes, onions, garlic, even carrots. But this is the first time with cabbage. I wonder what else I can grow in there.

As for this little wonder of FBH, I obviously will not use the withering wedge anymore (I bought a new head of cabbage yesterday). But will I let the baby cabbage shoot grow bigger so that I can use it in my next cole slaw? We shall see.